Im easy. I am a firm believer if it isn't fun the first time, it will not become annual. Plus, wen we are all old and gray, we can laugh about the "first time" and how small it was!

I spoke with Dink yesterday and we are eyeing two locations around the Lafayette area. My thoughts are to have an informal meeting around here for the participants to get a "real" number of cook we will have and talk about "rules". Once that is established, the cookers can set the date of when this will happen. We need to at least give a 60 day notice so everyone can get their ducks in a row.

This forum is also a suggestion line if you can not make it to the informal meeting....not shutting anyone out!

RC

Please make it after mid January. That's all i ask. I will do everything i can to attend if it's after hunting season. Any other detail Is not a big deal to me. I say the more informal, and the less rules, the better. But...music would be nice.

Mid Jan or Feb would be good I think. Before lent? I'm not Catholic so I don't and wont pretend to know the guidlines regarding lent.
I'm stuck in Alexandria but will help any way I can. I do like the idea of a small family/friends kind of event to get a feel for it and see where we want to go from there.

I say go no rules..........just whoever gets the most votes wins........then, if we don't like a guy from Texas winning, we can start making up the rules to our benefit...........

sounds like a federal government plan right??

Just wondering what a trophy would look like for a "Texas Butt Rub" Gumbo? Isn't there a dance named after that? LOL

No prepackaged seasonings (I.e. Tonys, tobacco, slapyamamma, etc...).

you mean like real salt and black pepper?

Oh snap

No thanks

No tobacco?! That's my secret ingredient. Some good ole Levi Garrett gets that gumbo just right.


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O.K. so you want to make it fun and want to have a decent number of participants. Let it be uncomplicated. I'd say allow people make their roux ahead of time if they want. Heck, let 'em use a jarred roux. Off topic for a second. I entered a gumbo cook-off many moons ago and people were blown away by a few participants. That year I came in second. having quite a few that were alright but not great and they even wanting to make a better gumbo, I let them in on some secrets and better ingredients to use. The next year it was a closer race and almost all gumbos were pretty damn good. Yeah, I won first place but I also made it a better for all competition. They learned what agood gunbo required!

So, let whoever use wahtever roux they want, whatever seasonings they want, because you know what? Just maybe whatever they use will make a damn good gumbo!

if you see it lacking, you tighten the rules for the following year.

BTW, I've only won 1st place in our thing twice, close second and I didn't compete for about the last four years.
You want it to be a friendly and fun competition.
You can still have prizes and raise a lil money for a charity and so on.


BTW, what is Little Angels?

Sig get on youtube and look up The Little Angels Foundation. It's about a three minute video. If you watch it and don't shed a tear I'll by you a six pack of any beer you want. Be honest.

I helped my grandpa in a cookoff for a few years. First year it was held there wasn't much as far as rules. The winner showed up with a gumbo and heated it up. After that the rules were on site cooking. She (the previous winner) never competeted after the first year.
When my grandpa quit I started. 1st year I got 3rd. 2cnd year I got 2cnd. They stopped doing it after that. The year I got 2cnd my brother got 1st. F'r beat me with a seafood gumbo. It was damn good though.

Paha! Gotta be better than wintergreen dip

There's a lot of things better than wintergreen dip! lol


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Wintergreen=integestion for me.

I'm going to blow your minds with my hot tamale gumbo with chorizo and pinto beans...it's a mexicoon classic dish

My secret ingredient is water from Sabine lake

Sig now knows my secret! HAHA

I don't have any secrets but ima do my best to steal all of y'alls :)

Don't let me see a bottle of kitchen bouquet either...that's for rookies

Looks like I have a supplier for bowls, spoons, and cups. Once we decide on a charity I need to know that way I can get a foundation letterhead for donations.

I think you run everyone off with your statement lol....

Still ready. I think that the burden of lumping a charity component into it may have been what slowed this thing down. Let's just meet wherever, bring some pots, cook some gumbo, and get drunk.

Who the hell puts kitchen bouquet in Gumbo????

I have absolutely no idea.... Maybe it's a Texas thing???

Ima write you a citation if I catch you with gumbo in your car before the first frost

Ok I'm done. Y'all scared. That's ok. Fear is a natural emotion. It doesn't mean you are a bad person, it just means you are in touch with certain inadequacies in your gumbo program. I completely understand. I was a gumbo rookie a few years back too.

Lmao

lmao... too hot for gumbo now

I had a dude from Texas explaining to someone from California how to make Gumbo while we were in Cabo a couple weeks ago. It was a clear cut case of imposing his opinion of Gumbo over mine since Texas is obviously better versed in cooking a Gumbo.

When he said he puts carrots in it I almost flipped the table over in the restaurant.

hahaha i woulda just busted out in uncontrollable laughter at that point

Never too hot for gumbo.

Ohhhh dem carrots doe

I puree' my carrots before adding them to my roux. How do y'all do it?

minced carrots is the only way to go

Interesting...imma have to try that technique

I couldn't agree more sir.

When I was in Nova Scotia, we had a guest chef from Louisiana cook a big "gumbo" for Louisiana Night. I think there was some misunderstanding on what he was supposed to cook. That thing had more vegetables in it than a vegetable soup. Carrots and whole tomatoes have no place in a gumbo! Diced celery is acceptable with the trinity, but not whole stalks man!

As long as you're indoors and have a good AC, gumbo is acceptable any time of the year.

Where was he from? Alexandria?

sounds more like a shreveport gumbo to me.

Surprisingly he is from Lafayette. He is actually well known in the Cajun Heritage scene.

Well I wouldn't trust him or any of his followers

:rotfl: That's why I'm withholding his name. He has done a lot to preserve the Cajun heritage. I don't want people to think any less of him because of his unconventional gumbo cooking methods.

Nothing wrong with tomatoes in gumbo....as long as it's ro-tel.

At the Destin fishing museum fund raiser they have a gumbo cookoff.............I've sean black eyed peas in gumbo over there............VERY interesting interpetations of gumbo...........none really BAD.........but some better than others..........

I cook a heavy, dark gumbo........no tomatoes

Do the Black eyed peas clash with the carrots?

I've never liked them in one pile.......they simply cannot touch when sharing a meal together......

I'm just joking. Look I'm gonna cook at the Crystal beach crab fest the Saturday before mother's day. Pretty stiff competition (for tx) so y'all la boys oughtta be able to show up and clean house. Come on over, bring ya pots, and have a drink with ole crabby. http://texascrabfestival.org/

#norouxingumbo #chickennoodlesoup #bassyakr